Potato and Zucchini Hash Brown Cakes

6 Feb

hash brown cakesMan, I love free stuff. I can’t help myself—I’ll do anything for a free treasure or even a free piece of junk (except pay, of course).

I probably discovered the best Twitter hashtag today: #giveaway. This is golden my friends. Golden. I was so caught up in entering giveaways that I even entered to win a homemade, wooden mermaid someone whittled (read: I WAS GOING CRAZY). I bestow upon you this hashtag in the hopes that it makes you as happy as it made me.

I also have a happy recipe to share. This is the first recipe I tried from my Joy the Baker Cookbook that I got as a Christmas present (thanks, hubs! you know what I like!). It did not disappoint. I basically ate these cakes as a savory snack.

I will warn you that they took a bit longer to make than I was anticipating, but once I started, I was all in. Hope you enjoy!

Potato and Zucchini Hash Brown Cakes

Grate your potato and zucchini, sprinkle with half the salt, and drain in a colander for 10 minutes.

Potato and Zucchini Hash Brown Cakes

Cook the diced onion in 2 tablespoons olive oil for 5 minutes.

Potato and Zucchini Hash Brown Cakes

Add the minced garlic and cook for an additional minute.

Potato and Zucchini Hash Brown CakesStart the “cake” mixture by combining the eggs, flour, baking powder, and remaining salt.

Potato and Zucchini Hash Brown CakesFinish making the cake mixture by stirring in the onions, garlic, and drained grated potato and zucchini. Stir gently until combined.

Potato and Zucchini Hash Brown Cakes

In a large pan over medium heat, drop batter by rounded tablespoons. Flatten slightly with a fork. (If you look closely in the oil, you can see my self-portrait. Eep!)

Potato and Zucchini Hash Brown CakesCook on both sides.

Potato and Zucchini Hash Brown CakesTop with a dollop of sour cream and sprinkle with paprika to make it look pretty before serving. Huzzah!

Potato and Zucchini Hash Brown Cakes

Makes 12 to 16 cakes

Ingredients

4 tablespoons olive oil, divided
1/4 cup diced yellow onion
1 clove garlic, minced
2 cups grated zucchini
2 cups peeled and grated potato
1 teaspoon salt, divided
2 large eggs
1/3 cup flour
1/2 teaspoon baking powder
sour cream for serving
paprika for serving

Directions

Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes, until the onion is softened. Add the minced garlic and cook for another minute. Remove from heat, and set aside.

Place the grated zucchini and potato in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes to eliminate any excess water.

Meanwhile, whisk together the eggs, flour, baking powder, and remaining 1/2 teaspoon salt. Blot the zucchini and potato with a paper towel to drain excess water. Add onions, garlic, zucchini, and potato to the egg/flour mixture, and stir until combined.

Heat the remaining 2 tablespoons olive oil in the frying pan used to cook the onions. Portion the batter into rounded tablespoons, and drop into the pan. Flatten slightly with a fork to make round, flattened cakes. Cook for 2 minutes on each side, and keep warm in oven until ready to serve. Top with sour cream and sprinkled paprika.

Adapted from Joy the Baker Cookbook

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